This is a recipe we adapted from The Purple Pig in Chicago. Easy and delicious! If beets are in season, go ahead and roast them and pickle them.
- 1 jar (16 oz.) whole pickled beets (we used Aunt Nellie’s from County Market)
- 4 oz. Goat Cheese (I stock up on these when Aldi has them. They can be frozen and pulled out to thaw anytime)
- Heavy cream
- Handful Pistachios shelled
- Salt and cracked pepper
Drain beets and let them dry on a paper towel. Whipped goat cheese with about 2 T cream until smooth. Add some salt and cracked pepper. Break pistachios into pieces with the flat side of a large knife. Toast them in a dry pan until they start to brown. Put beets in a bowl, add cheese then top with nuts.
Served with Van Ruiten Pinot Grigio.